Crockpot Black Bean Stew Recipes

BLACK BEAN STEW

Black Bean Stew image

THM:E, low fat, gluten/egg/dairy/nut free (use non-contaminated ingredients and replace the chicken bouillon with chicken broth if necessary)

Provided by Briana Thomas

Yield 8-10

Number Of Ingredients 13

Ingredients

2 lb. dry black beans
1 lg. onion, chopped
5 cloves garlic, minced
-
½ c. fresh cilantro, chopped
1 T. each chili powder, paprika
1 T. chicken bouillon*
2 tsp. cumin
2 tsp. lime juice
1½ tsp. salt (may vary according to the saltiness of your chicken bouillon)
½ tsp. THM Super Sweet Blend
½ tsp. liquid smoke
Additional water as needed

Steps:

Rinse and drain the beans and put them in a large crockpot. (I used a 6-qt. crockpot.) Cover the beans with water to about 1½" above the surface of the beans. Add the onion and garlic and cook on high for 3½ hours or until the beans are soft. Do not add more water during this time, but do stir the beans occasionally.
Mash the beans with a potato masher until they are your desired consistency. I like to leave some texture. Add additional water as desired; I added an extra 2 cups. Add the second set of ingredients and stir, then cook on low for 2 hours. Serve.
You can top this stew with low-fat sour cream and a small sprinkling of cheese, but keep fats to a minimum as this meal focuses on healthy carbs.

SLOW COOKER BEEF AND BLACK BEAN STEW

Slow Cooker Beef and Black Bean Stew image

Salsa, ground beef, and black beans give this easy crockpot stew recipe flavors of the Southwest with a nice, fresh spice.

Provided by Diana Rattray

Categories Entree Dinner Lunch

Time 8h15m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds lean ground beef , at least 85%
2 large cloves garlic (minced)
1 cup onion (chopped)
1 large (28-ounce) can tomatoes (chopped)
1 cup chunky salsa
1 teaspoon ground cumin
Salt and pepper, to taste
1 can Mexicorn, about 11 ounces (drained)
1 (15-ounce) can black beans (rinsed and drained)
1 bunch green onions with 3 inches of tops (thinly sliced)
Optional: 1 tablespoon chopped fresh cilantro or flat-leaf parsley
Optional: shredded cheese, guacamole, sour cream

Steps:

Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.
Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.
Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.

Nutrition Facts : Calories 403 kcal, Carbohydrate 26 g, Cholesterol 101 mg, Fiber 8 g, Protein 39 g, SaturatedFat 6 g, Sodium 687 mg, Sugar 7 g, Fat 17 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g

CROCKPOT BLACK BEAN STEW

Crockpot Black Bean Stew image

This is as simple as it gets, yet packed with flavor, and easy to serve your favorite way.

Provided by Sarah Farrand

Categories Other Main Dishes

Time 4h35m

Number Of Ingredients 11

Ingredients

30 oz can black beans, rinsed and drained
9 oz can chopped green chilies
14 1/2 oz can mexican stewed tomatoes
14 1/2 oz can diced tomatoes
11 oz can corn, drained
4 green onions, sliced (optional)
2-3 Tbsp chili powder
1 tsp cumin
1/2 tsp minced garlic
15 oz can vegetable broth
shredded cheese, avocado, sour cream, chips - as desired for toppings

Steps:

1. Dump all the ingredients, except optional toppings, in your crockpot. Set on high and cook for 3-5 hours. Switch to low until serving time.
2. Serve this stew with your favorite toppings. We love shredded cheese, sour cream, and avocado. But, this stuff is great with rice or corn chips, too.

CROCK-POT TAKE ON FEIJOADA (BLACK BEAN STEW)

Crock-Pot Take on Feijoada (Black Bean Stew) image

A take on authentic feijoada, although this is not authentic. I was short time and ingredients, but it still came out delicious. Use smoked polish sausage, or longaniza sausage if you cannot find linguica. If you must use the other sausages, I suggest you add 1/8 teaspoon paprika to the mix.

Provided by djunqx

Categories Black Beans

Time 10h5m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

2 (1 lb) bags dried black beans
2 onions
1 (16 ounce) container chicken broth
1 minced garlic clove
3 bay leaves
4 linguica sausage
2 smoked ham hocks
1/2 teaspoon sea salt
water, to cover
4 cups rice
hot sauce (optional)
water, to cover

Steps:

In a large crockpot, add broth.
Slice sausage, chop onions.
Add all remaining ingredients except water, rice, hot sauce.
Stir and place crockpot on high setting.
Add enough water to just cover the ingredients.
Stir occasionally.
Cook 8-12 hours or until beans are tender.
Shave meat off the hock and discard bone.
Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.

Nutrition Facts : Calories 406.1, Fat 1.4, SaturatedFat 0.4, Sodium 183.3, Carbohydrate 80.8, Fiber 10.2, Sugar 2.1, Protein 17.4

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